2025 Wirra Wirra Catapult Shiraz, McLaren Vale

The 2025 Catapult opens with generous aromas of ripe plum, mulberry and vibrant red berries, with savoury dried herbs emerging as the wine sits in the glass. The finely tuned palate follows suit, the plush and vibrant fruit flavours dusted with warm East Asian spice and gently embraced by polished tannins.

Enjoy with cumin and chilli lamb skewers and sumac onions wrapped in flatbreads or a slow-roasted pork shoulder brushed with crushed fennel seeds and pomegranate molasses.

More about this wine

The late founder of current day Wirra Wirra, Greg Trott, saw many of his unusual dreams fulfilled, but one unrealised vision was the construction of his very own trebuchet. Posthumously, a medieval siege machine was commissioned in his honour and sits fully operational on the Wirra Wirra lawns, ready to launch watermelons.

Catapult Shiraz is a selection of top performing certified organic Shiraz sites across the McLaren Vale. The fruit was gently crushed and destemmed. Early fermentation temperatures were maintained at 20-22ºC, rising to 25-28 ºC at peak of fermentation. Initially pumped over two to four times daily and reduced to once or twice daily to keep the cap moist once the desired flavour and tannin extraction was achieved. Close to dryness, the wine was drained and the remaining skins pressed via pneumatic tank press into stainless steel vats for completion of secondary malolactic fermentation.

The parcels were matured on average for eight months in a combination of mostly seasoned large and small Frech and American oak barrels, with those showing a more powerful structure receiving a longer maturation time in the smaller oak barrels.

About Wirra Wirra

Wirra Wirra was established in 1894 by Robert Strangways Wigley. Having fallen into disrepair after his death in 1926, it was resurrected by Greg Trott, who with his cousin along with his cousin Roger Trott bought the property in 1969. They restored the historic ironstone cellars and revived what is now one of Australia’s most loved names in wine.

The Wirra Wirra team passes by a large slate installation as they enter the winery, inscribed by Greg’s mantra: Never give misery an even break, nor bad wine a second sip. You must be serious about quality, dedicated to your task in life, especially winemaking, but this should all be fun.

Today, the much-enlarged estate vineyards across McLaren Vale are complemented by fruit from long-term growers in the Adelaide Hills, with vineyard work managed by a team lead by viticulturist Anton Groffen. The original estate vineyards around the winery, as well as those the team manages, are certified organic and biodynamic.

The women rule back at the winery, with chief winemaker Emma Wood working closely with Kelly Wellington and Grace Wang. Each wine in the Wirra Wirra portfolio has a defined style but with allowance for vintage variation. The stylistic thread across the wines is a balance of generosity and elegance.